The question of what to cook from beef tongue arises for every housewife. It is very important to be able to choose correctly, boil, fry or bake the tongue, because this is a very delicate product that requires a special approach. beef offal much healthier than pork, so when cooking delicious, fine dining stop your choice on it.

How to cook beef tongue

Before making a dish that contains a tongue, you need to choose a quality offal. When buying, pay attention to the color (it should be pink or purple), smell (natural meat) and texture (meat should quickly return to its original shape when pressed). Do not purchase a package with large quantity meat juice and make sure that the purchase has a stamp confirming freshness and quality. It is best to take a liver in the market from a butcher friend.

Cooking beef tongue consists of several stages:

1. Rinse the product well without peeling the films.
2. Soak the product in cold water for at least 1 hour.
3. Boil the offal, changing the water twice.
4. Do not salt the product at the beginning of cooking.
5. 30 minutes before the end of cooking, add the roots, onions, spices, Bay leaf.
6. finished product fill immediately ice water- the skin will come off well.

How much to cook

Do not forget that the tongue is a muscle, so it will take a long time to boil. How much to cook beef tongue to readiness? Fill it up first hot water, bring to a boil, drain the water, pour again and cook until tender. During the cooking process, add liquid as it boils. On the last step put vegetables, roots, seasonings and salt in a saucepan.

In a slow cooker

A slow cooker is an ideal device for preparing a “capricious” offal. Almost no effort is required on the part of the hostess. Cooking beef tongue in a slow cooker guarantees soft, juicy product and the process will take less time. If you have not yet acquired the necessary skills to work with a miracle stove, then you can find recipes with photos step by step on the net that will help you do everything right.

In the oven

Experienced chefs believe that cooking beef tongue in the oven should begin with boiling. The product is washed, boiled until tender, spices or filling are added, laid out on a sheet of foil or in a mold and baked for one and a half hours. Mushrooms, cheese, vegetables are used as a filling for baked offal, and served with spicy, sweet and sour sauces.

Recipes

The benefits of offal have been known since ancient times. It is especially valuable during pregnancy and anemia, because it is rich in iron. Beef tongue recipes are very diverse: from first courses to delicious buffet appetizers, but more often housewives prepare salads, aspic, stew and bake from it. Very tasty by-product boiled with different gourmet sauces.

Boiled

• Cooking time: 4 hours.
• Calorie content of the dish: 146 kcal.
• Cuisine: Russian.

Based delicious offal they make a lot of salads, so every housewife should be able to cook boiled beef tongue. A well-washed product is boiled for 3-4 hours with the addition of fragrant herbs, spices and vegetables, and then cleaned under ice water. With a sharp change in temperature, the skin bursts and leaves well.

Ingredients:

• onion turnip - 2 pcs.;
• carrots, celery (root) - 1 pc.;
• offal - 700 g;
• peppercorns, bay leaf, salt - to taste.

Cooking method:

1. Pre-soak offal for several hours.
2. Place the meat in a pot of hot water, put on fire and bring to a boil, drain the water and pour fresh.
3. Immediately reduce the temperature, cook for 3-4 hours on low heat.
4. Half an hour before the end of cooking, add peeled carrots and onions, celery, spices. You can salt only a couple of minutes before the end.
5. Remove the beef from the container and immediately pour over ice water, remove the skin.
6. Secret from the cook: the cleaned offal must be placed in hot broth, in which it was cooked, for another half an hour, so the dish will be even tastier, more aromatic.
7. Cut it into slices, serve with horseradish or mustard.

Salad

• Cooking time: 90 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 321 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.

Try to do traditional Olivier with the tongue and you will see that sometimes simple products capable of transforming regular dish into an exquisite, unusually tasty dish. Beef tongue salad with cucumber is prepared from vegetables, eggs, peas, seasoned with mayonnaise. Offal makes the treat more nutritious.

Ingredients:

• carrots - 3 pcs.;
• potatoes - 4 pcs.;
• green onion - 20 g;
• fresh cucumber - 1 pc.;
• offal - 500 g;
• mayonnaise - 220 g;
• eggs - 4 pcs.;
• red caviar - 1 tbsp. l. (optional);
• pickled cucumber - 1 pc.;
• greens - 20 g.

Cooking method:

1. Boil carrots, eggs, potatoes in different containers until tender in salted water. Peel, cut into equal cubes.
2. Cucumbers (salted and fresh), peel, cut finely.
3. Boil the offal according to all the rules for 3-4 hours until soft, adding some vegetables and spices to the broth. Cool, cut in the same way as all other components.
4. Mix all the ingredients of the dish in a deep container, season with mayonnaise, season with salt. When serving, garnish Olivier with a tongue of finely chopped parsley and onion, lay out a slide of caviar.

Jellied

• Cooking time: 2 hours 30 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 470/100 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A classic treat that is traditionally served on the festive table. Not many even experienced housewives know how to cook at home, how to clean cow tongue, although there is nothing complicated in cooking. Deserves special attention meat broth with gelatin, which is poured over pieces of meat. It must be made transparent so that the dish looks beautiful and appetizing.

Ingredients:

• edible gelatin- 4 tbsp. l.;
• eggs - 4 pcs.;
• offal - 800 g;
• onions, carrots, celery - 1 pc.;
• olives - a handful;
• fresh proteins - 2 pcs.

Cooking method:

1. Place the offal in a saucepan, pour hot water, bring to a boil. Change the water, add peeled vegetables and cook for 3.5 hours until tender. 5 minutes before the end of cooking, put spices, bay leaf, salt in the broth.
2. Under cold water remove the skin, return the meat to the broth, boil for another half hour.
3. Cool and cut into thin, neat slices.
4. Strain the broth through a fine sieve. Pour gelatin into a bowl, fill it with 4 tablespoons of broth, let stand for 15 minutes.
5. To make the aspic from the beef tongue transparent, you need to prepare a guy (as chefs call protein mass). Whisk egg whites until fluffy foam, add to cold broth, stir, cook for 15 minutes on minimum heat. Strain the broth, cool.
6. Boil the eggs, peel, cut into thin rings. Peel the boiled vegetables, cut into pieces.
7. Forms for future treats fill a third with broth, lay out circles of eggs and vegetables, sliced ​​\u200b\u200bboiled meat, pour broth again, garnish with olives.

Oven baked

• Calorie content of the dish: 146 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Diversify your holiday menu new spicy, fragrant dish which is easy to cook. The benefit and special value of the snack is that the offal is not boiled, giving all the juices, but baked. To cook beef tongue in foil in the oven, pick up big product weighing at least a kilogram - it is guaranteed to retain juiciness after baking.

Ingredients:

• garlic - 7 cloves;
• offal - 1-1.2 kg;
• suneli hops - 1 tsp;
• thyme - 1 tsp;
• vegetable oil- 30 ml.

Cooking method:

1. Pass the garlic through a press, mix with seasonings and salt, enter vegetable oil. Rub the mixture.
2. Rinse offal, dry paper towel, rub with a mixture of spices, let marinate for 2.5-3 hours, tightly wrapped in foil.
3. Place the future dish in a preheated oven, bake for an hour and a half at 200C.
4. Without unrolling, place the rolls of foil in a very cold water, remove the skin, cut and serve with sauce.

Beef with mushrooms

• Cooking time: 4 hours 30 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 168 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

From this exquisite hearty treat all guests will be delighted. What is the name worth - "Beef tongue with mushrooms in the oven." Soft delicacy meat is soaked with fragrant mushroom juice, enveloping appetizing cheese crust- truly royal dish! First, you must certainly boil the tongue - so it will be even juicier and softer, and any mushrooms can be used.

Ingredients:

• onions - 2 pcs.;
• sour cream - 2 tbsp. l.;
• offal - 800 g;
• butter - 50 g;
• carrots - 1 pc.;
• mushrooms - 400 g;
• cheese - 150 g;
• greens - 20 g;
• walnuts- a handful of;
• salt, spices - to taste.

Cooking method:

1. Boil the meat until tender, changing the water twice, with spices and vegetables.
2. Dip in cold water, remove the skin.
3. Clear onion, cut into cubes, fry on butter. Put in a separate container.
4. Cut the mushrooms into slices, fry in the same oil as the onion.
5. Add to ready mushrooms finely chopped herbs, season to taste.
6. Cut the boiled tongue into slices.
7. Chop the nuts into crumbs with a knife.
8. Put a layer of meat in a greased form, then brush with sour cream, sprinkle with nut crumbs. Place the fried onions, mushrooms on top, season.
9. Sprinkle with grated hard cheese. Send the form to the oven, heated to 200C, for half an hour.

Bouillon

• Cooking time: 3 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 48 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Often, home cooks do not know how to cook offal, how long to cook, how to preserve the benefits of the product and do everything right. Beef tongue broth almost always remains after boiling the product and you need to know how to apply it. You will be helped great recipes cooking soups with cereals and vegetables, which are served as independent dish with croutons, mushrooms.

Ingredients:

• celery, carrots, onions - 1 pc.;
• offal - 600 g;
• butter - 20 g;
• salt, spices, bay leaf;
• parsley.

Cooking method:

1. Wash the meat, pour hot water, let it boil. Drain the water, pour in fresh water and boil the product for 40 minutes.
2. Remove the meat, place immediately under cold water, remove the skin, cool.
3. Fry the whole boiled offal in butter in a well-heated pan until a crust appears. It needs to be fried to make ready broth maximally saturated.
4. Place fried tongue into the hot broth, add the peeled celery, carrots, onions, spices and cook until tender for an hour.
5. Take out all the products, strain the broth, cut the tongue into slices.
6. Serve in a deep bowl with greens.

With cheese

• Cooking time: 3 hours.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 237 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An exquisite appetizer turns out to be surprisingly tender, delicate, just melts in your mouth. Beef tongue salad with cheese is popularly called "Ballerina", although its fat content would hardly please the artist. For all its nutritional value, this dish has amazing property quickly disperse on the plates of guests because of its wonderful taste and mouth-watering appearance.

Ingredients:

• eggs - 2 pcs.;
• tongue - 600 g;
• mushrooms - 150 g;
• mayonnaise - 150 g;
• onion - 1 pc.;
• cheese - 150 g.

Cooking method:

1. Peel the mushrooms and onions, cut into strips and fry separately.
2. Grate the cheese on a medium-sized grater.
3. Before you boil your tongue, wash it under running water. Boil until tender with the addition of spices.
4. cut offal thin straw.
5. Boil hard-boiled eggs, chop.
6. Lay out all the ingredients in layers: tongue, onion, then mushrooms, eggs and cheese. Lubricate each layer with mayonnaise.

Stewed

• Cooking time: 3 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 254 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Offal is boiled, fried, added to salads, snacks, but there is another very tasty dish- tongue stewed in sour cream. To prepare it, you need only four ingredients and a couple of hours of time. As a result, you will get satisfying, tasty treat, which can be served with your favorite side dish.

Ingredients:

• carrot - 1 pc.;
• tongue - 700 g;
• onion turnip - 1 pc.;
• sour cream - 200 ml;
• salt, spices.

Cooking method:

1. Pour the tongue with hot water, let it boil, change the water, cook for an hour and a half, adding vegetables and spices.
2. Rinse the meat with cold water, remove the skin.
3. Cut the boiled offal into strips, pour sour cream. Simmer over low heat for 30 minutes, adding salt and spices.

Find out more delicious recipes, how to cook .

Video

Beef tongue is an offal.

But what a delicious one!

A real delicacy especially when prepared correctly.

Most often, the tongue is boiled, as it itself has pleasant taste and does not need enrichment.

How to cook beef tongue and what can be cooked from it?

How to cook beef tongue - general principles of cooking

It is believed that a tongue weighing up to 1.5 kg should be boiled for 3 hours, and if it weighs more, then 3.5 or 4. But in fact, it is not necessary for the product to boil in the kitchen for half a day. From this, he will only lose more mass. And how much you need to cook beef tongue directly depends on the chosen method.

How to prepare the tongue for cooking:

1. We wash the product well. Then we take napkins or towels and wipe.

2. Take a sharp knife and cut off excess fat. You also need to immediately remove the salivary glands. They are at the base of the tongue.

3. You can clean the tongue immediately or remove the unnecessary film after cooking. It does not affect the taste and is only aesthetic in nature.

For easy cleansing of the tongue, you just need to dip it after cooking in cold water and hold for a few minutes. After that, the skin can be easily peeled off with a knife. If the product is cooked, then it will begin to flake off while in the pan. In this case, you can safely take out the tongue!

How to cook beef tongue with vegetables for cutting

In this way, you can cook beef tongue for cutting for meat plate, for salads and other cold appetizers. The product is fragrant, dense and very tasty. Try it! No sausage even stood next to it!

Ingredients

1 onion;

1 carrot;

1 parsley root;

5 peppercorns;

1 bay leaf.

Cooking

1. We lower the prepared tongue into a saucepan, fill it with water and bring to a boil. We remove the foam, despite the fact that we do not need the broth. We cook the tongue for exactly 1.5 hours at a slow boil.

2. We clean all the vegetables. We cut large pieces, send to the tongue. Let's boil.

3. Add salt, peppercorns to the broth and cook the tongue for another 40 minutes.

4. How long to cook beef tongue? Check with a knife. If it comes in easily, then it's done.

5. Turn off the fire and throw in a bay leaf.

6. We take out the tongue, pour over with cold water, peel off the skin and send it back to the pan.

7. Let's lie down for half an hour and soak in the aromas of spices. We cut after complete cooling, it is better to let it lie down a little in the refrigerator.

How and how much to cook beef tongue by time in a slow cooker

The slow cooker is very firmly settled in the kitchens of many housewives. And they prefer to cook meals for the family with her help. But how long to cook the tongue in time in it and how best to cook it?

Ingredients

Carrot;

Cooking

1. We put the washed tongue in the container of the multicooker.

2. Vegetables are also washed, cleaned and laid. You do not need to cut them, we throw them whole. You can remove the top husk from the onion, and leave the second layer, it gives a pleasant taste.

3. We throw peppercorns, but do not salt.

4. Fill with water. How much? Maybe a couple of glasses or a couple of liters. The less liquid, the less taste goes into the broth. But there must be water.

5. Close and cook on the cooking mode for 2 hours. Similarly, you can cook on the extinguishing mode, the time is also 2 hours. This method is more suitable if added less water.

6. 20 minutes before readiness, you need to open, salt.

How to cook beef tongue for aspic

Beef tongue aspic is the bomb! Chic dish for a festive table that will certainly be noticed. But how to cook it and with what spices is it better to combine?

Ingredients

0.5 kg tongue;

1 head of onion;

1 bay leaf;

3 sprigs of parsley;

5 peppercorns;

1 carrot.

For the broth:

0.5 kg of bones;

Onions, carrots;

Various spices;

1.5 liters of water;

20 grams of gelatin.

Cooking

1. Boil the tongue in water for 2 hours. Then add salt, whole carrots, onions, parsley and everything else. Cook until the carrots are ready.

2. We take out the tongue and carrots, everything else can be thrown away, it will not be useful to us.

3. We chop the bones, wash and cook from them rich broth with added vegetables. It must be boiled for at least three hours, at the end we season with spices.

4. To make the broth beautiful, do not forget to remove the foam. It can also be clarified with whipped protein, which is boiled in a saucepan, and then removed with a slotted spoon.

5. Pour gelatin with part of the cooled broth, let it swell, and then heat it up. Combine with the rest of the broth.

6. Cut the peeled tongue into beautiful pieces. We also cut the carrots.

7. Pour a thin layer of 3-4 millimeters of broth on the bottom of the dishes, let it freeze in the refrigerator.

8. We take out and lay out the slices of the tongue, carrots, add greens, you can put boiled eggs.

9. Fill the products with broth and cool until completely solidified.

How long to cook beef tongue for a couple

If there is a double boiler, then you can cook a delicacy in it. This method allows you to get the most delicious product, which retains most of the vitamins. Instead of a double boiler, you can use a multicooker with the appropriate function. But how long to cook beef tongue for a couple?

Ingredients

Bay leaf.

Cooking

1. We wash the tongue, you can rub it with spices. But salt is not recommended to use, so as not to provoke the release of juice. It is better to salt an already cooked tongue. Put in a steamer.

2. Next we put garlic cloves, bay leaf. You can add other spices, throw an asterisk of cloves or peppercorns, and so that they do not fail, you can put on a piece of gauze.

3. Turn on the double boiler and cook the tongue for 2 hours and 30 minutes. When steaming from spices will go magical fragrance which will impregnate the product.

How to cook beef tongue with potatoes and other vegetables

Cooking dishes from the tongue is a delicate matter. And it is better to produce it in two stages, since the first broth from it is not very beautiful and tasty. It's better to drain it. But on the second broth, rich and fragrant, you can cook an amazing dish with vegetables for lunch or dinner.

Ingredients

0.8 kg of potatoes;

Carrot;

2 tomatoes;

Cooking

1. Fill the product with water, let it boil and cook for 10 minutes. At this time, boil 2 liters separately pure water, you can just in a teapot.

2. Drain the broth from the tongue, rinse it, and also wash the pan.

3. Fill with boiling water and now set to cook for 2 hours. But let's focus on softness. If the animal is old, then all 3 hours may go away.

4. We take out the tongue, and throw the chopped potatoes into the broth large pieces. If the liquid has boiled away, then you can pour in a little boiling water.

5. After about five minutes, throw onions and carrots, cook vegetables until soft, salt the dish.

6. In the meantime, let's clean the tongue. We remove everything unnecessary from it, cut it into transverse slices. You can put the entire tongue in the dish or leave part for other purposes, for example, for meat salad.

7. We send the tongue to the pan with our dish so that it is saturated with the taste of vegetables.

8. As soon as the potatoes become easy to pierce, add the tomatoes cut into slices.

9. We start the greens, you can throw a bay leaf, pepper and turn it off!

How to cook beef tongue for a child (up to a year and older)

Language - wonderful product for baby food. It is suitable for the first meat complementary food and the further diet of the child. But if a two-year-old baby can handle the pieces himself, then how to cook a tongue for a child up to a year old and what can be added to it?

Ingredients

vegetable broth;

Cooking

1. Cook the tongue until soft. You can cut into pieces, it will cook faster.

2. Salt or not? If the child eats everything without salt, then you can not salt. If he has already tasted salty food, then season it a little.

3. Put the boiled pieces in a blender and add the liquid. children early age it is not recommended to give meat broths. Adding vegetable broth.

4. We twist in mashed potatoes. Such a tongue can be given on its own, added to soups and in vegetable dishes.

If the tongue is covered with salt and left for two hours, then it will be tastier. But just do not forget to rinse it before cooking. Water in this case, salt is also not recommended.

To add spices or not when cooking the tongue? There are no strict rules and it's just a matter of taste. But fragrant additions improve the product and make it better.

Is there a rich broth left after boiling the tongue? It can be used for soup. And also for second courses and sauces. And if you don’t plan to cook anything now, then you can pour it into small molds and freeze. Homemade bouillon cubes always come in handy!

Today we will tell you how to cook beef tongue at home, how long it takes to cook the tongue and what sauces and dishes will complement the taste of this non-everyday meat dish.

Beef tongue is rightfully considered a delicacy. It belongs to the offal of the first category of quality. The language has a lot nutritional value, low cholesterol, is diet dish normalizes metabolism and strengthens immune system due to the content of iron, protein, vitamins of groups B and PP, zinc. The color of a fresh, high-quality and unfrozen tongue is purple or pink. The structure of the tongue consists of muscle tissue covered with dense rough skin.

How to cook beef tongue correctly

It is considered universal and is suitable for a variety of cold and hot appetizers, aspic, salads and hot dishes. You can use the tongue as cold cuts with various sauces: with mustard, sour cream and garlic sauce, served with a side dish or vegetables. A lot of variety with the use of beef tongue, as it gives a delicate expressive taste and is good in combination with many products.

The main thing is to know how to cook beef tongue and how to boil beef tongue for cutting:

1. Leave the beef tongue in cold water for 30 minutes before cooking. This is necessary for easy cleaning of the tongue from various contaminants. After soaking, carefully clean from dirt with a kitchen knife, cut off the fat and film, and rinse with cold running water.
2. On the medium fire put large saucepan with cold water and wait until it boils. It should be borne in mind that when cooking, the beef tongue will swell and increase by about one and a half times, so you need to take the largest pan. If the tongue is large enough, you can cut it in half.
3. Add dry spices - bay leaf, parsley and allspice. Spices will give the tongue spicy taste and aroma.
4. You should not add salt at the beginning of cooking, as salt will harden the tongue.
5. Reduce the heat to low and put the tongue in the pan. Do not boil the tongue in boiling water, as it will turn out to be very hard and rubbery, and the broth will not be transparent.
6. Depending on the weight, age of the animal and size,cook beef tonguefrom 2 to 4 hours. If the weight of the beef tongue is about 1 kg, then cook for 2 hours, if more than 1 kg, then - 3 hours. Do not forget to periodically remove the foam with a slotted spoon.
7. To test for readiness, pierce the tip of the tongue with a kitchen knife or toothpick. If it is easily pierced and clear juice is released, it means that the tongue is ready. You should not digest the language, it can lose its useful and taste properties and delicate structure. Regularly pierce the beef tongue while cooking, thus checking readiness.
8. After cooking, we shift the beef tongue into a deep bowl with cold water. This is necessary to remove the skin from the tongue.
9. After the skin is removed, return the tongue to the pot with broth, add salt, onions, herbs and carrots in cubes.Cooking beef tongueover low heat for about 20 minutes.
10. Cool the finished tongue and cut across the fibers into thin slices, slices or straws.
11. Cooked beef tongue can be stored in the refrigerator, after wrapping in cling film or foil, and use in subsequent preparations.

Step-by-step recipe for the correct preparation of beef tongue. How to cook how much to cook beef tongue.

There is a mass variety of dishes with beef tongue. It goes well with vegetables and pickled mushrooms, has great taste when quenching in creamy sauces in addition, the tongue can be salted or baked. You can serve the tongue as a cold or hot dish. Due to the low beef tongue can be included in the diet menu.

beef tongue salad recipe

Cooking salad with beef tongue
Time consumption - 25 min.
Number of servings - 4.
Ingredients for salad with beef tongue:

• 1. 400 g beef tongue.
• 2. 280 g of fresh mushrooms.
• 3. 400 g oyster mushrooms.
• 4. 360 g shiitake mushrooms.
• 5. 60 ml of olive oil.
• 6. 200 g cherry tomato.
• 7. 1 onion.
• 8. 4 chicken eggs.
• 9. 100 g of arugula.
• 10. Salt.
• 11. 100 g of mayonnaise.
• 12. 200 g pickled cucumbers.
• 13. Greens.

Salad preparation with beef tongue

1. Initially, the beef tongue must be boiled. Then it is cut into strips.
2. The legs are removed from the mushrooms. Mushroom caps are cut into large pieces.
3. Shiitake mushrooms are boiled, but not completely. They must be in a semi-finished state. A mixture of mushrooms is fried in a pan with the addition of olive oil, salt and pepper.
4. Lightly salted cucumbers are peeled and cut into small slices.
5. Tomatoes are cut into quarters. The onion is cut into half rings.
6. The egg must be hard-boiled and the protein separated from it. It is cut into strips.
   Prepared salad ingredients are combined, mixed with arugula, salted and seasoned with mayonnaise.

The salad is laid out in a bowl on a plate, decorated with arugula leaves, and halves of the yolk are laid out on the sides.

beef tongue. An extremely delicate gourmet product in need of special approach. By the way, beef tongue is much healthier pork tongue, which is why many hostesses try to opt for it!

Beef tongue is rich in protein, which is extremely important for the full functioning of muscle tissue, and the iron contained in it can significantly improve blood composition. This product It is recommended to use in case of anemia, in the postoperative period, as well as during pregnancy and lactation. There are also B vitamins in beef tongue, which help to normalize work nervous system and metabolism. It also contains a lot of zinc, which is useful for treating various skin ailments and helping to lower cholesterol.

The most important thing is to get really quality product: smell good language should be naturally meaty, the color should be slightly purple, lilac or pink, and its texture should be quite soft, but at the same time pliable (when pressed, the tongue should quickly return to its original shape). If there is too much meat juice in the package, then it is better not to purchase such a tongue. It is also important to ensure that the language has a stamp confirming its quality and freshness.

Before you start cooking the beef tongue, it is thoroughly washed without removing the film from it, and then the tongue is soaked for at least an hour in cold water. Next, the offal is boiled, changing the water twice during the cooking process, and about half an hour before the end of cooking, various roots, bay leaves, spices and onions should be added. And in no case do you need to salt the tongue at the very beginning of cooking! And when it is cooked, it is poured with cold water - the skin in this case will go away much faster, and it will not be difficult to remove it.

Since the tongue is a muscle, it will take a long time to boil it (up to four hours, and sometimes more). First, the beef tongue is poured with hot water and brought to a boil, and then the water is drained, the tongue is poured with new water and boiled until tender, adding liquid as it boils away. You can also boil beef tongue in a slow cooker - in this case, it will not only cook faster, but also turn out to be much softer and juicier. Boiled tongue can be added to various dishes(including salads), or you can not stop only at boiling it and subsequently stew or bake this delicate product in the oven. It will turn out especially tasty if you stew or bake it with various vegetables, cheese or mushrooms. And the tongue is served at the table with sweet and sour or spicy sauces.

Beef tongue is dietary product, as it contains many amino acids, vitamins and beneficial micro- and macroelements, while it is well absorbed by the body and has a relatively low calorie content. If you regularly include dishes from the tongue in the diet, then this will certainly have a positive effect on overall well-being. In addition, beef tongue is so tender and tasty that it can even decorate a festive table. However, some housewives do not risk making snacks from this product even on special occasions, as they do not know how to cook beef tongue correctly. In fact, this process, although long, is not difficult. It is only important to know the technology of preparation.

Cooking features

Beef tongue is baked, fried, salted, hot dishes and cold snacks are made from it, including a very tasty aspic. But no matter what method of cooking the tongue is chosen, it must be boiled and cleaned. And this must be done correctly, because due to a violation of technology, the tongue may not be tender and tasty enough, it will not be cleaned well.

• First of all, you need to choose a quality product. The tongue should be fresh, preferably not too strong, have a pleasant pink tint, and there should be no bloody puddles under it, indicating that the product has been frozen. When you press the tongue with your finger, it should restore its shape, that is, be elastic.
• Before you start cooking the tongue, it should be thoroughly washed, cleaned of films. However, even with thorough cleaning, the first decoction, after the tongue has boiled in water for 10–15 minutes, is better to pour out.
• To cook the tongue, you need a large capacity, as it swells quite strongly.
• Veal tongue weighing about 1 kg is boiled for 2 hours, if it is larger, then it is cut into 2 parts, and the cooking time is increased to 3-4 hours.
• It is recommended to salt the tongue 15 minutes before it is ready. Around this time, you can add spices, spices, roots. Parsley and celery roots, onions, carrots, bay leaves, peppercorns are combined with the tongue.
• To make the boiled tongue easier to clean, it is dipped in cold water for 10-15 minutes.
• When cooking, the tongue is placed in already boiling water.
• It is better to cut the tongue after it has cooled.

Knowledge of these subtleties is quite enough to cook the tongue deliciously and at the same time not experience difficulties in order to clean and cut it.

How to cook boiled tongue in a pan

• beef tongue - 1 kg;
• water - how much will go;
• salt - to taste;
• bay leaf - 1 pc. for 1 liter of water;
• black peppercorns - 5 pcs. for 1 liter of water;
• carrots - 100 g;
• onion - 150 g.

Cooking method:

• Wash, clean the tongue from the film by soaking it for an hour in cool water beforehand to facilitate the process.
• Boil water, put your tongue in it, cook for a quarter of an hour, drain the water.
• Boil new water. Put your tongue in it and cook for 2 hours, adding water as it boils away.
• Salt the broth. Add spices to it, carrots peeled and cut into 3-4 parts, 2-3 small onions freed from the husk. Boil for another 15 minutes.
• Take out the tongue, lower it for 15 minutes in cold water.
• Take out, peel off the skin, cut into slices or pieces desired shape and size.

Boiled tongue can be served as an independent snack, can be used to prepare other dishes.

How to cook boiled tongue in a slow cooker

• beef tongue - 1 kg;
• onion - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• salt, peppercorns - to taste.

Cooking method:

• Soak the tongue for 40 minutes in cold water, wash and remove the film.
• Put the tongue in the slow cooker, fill it with water so that it completely covers it.
• Turn on the multicooker for 10 minutes in steam mode, remove the foam.
• Salt to taste, add spices and peeled vegetables (whole). Start the "Extinguishing" program for 3 hours.

After that, it remains to take out the tongue, hold it a little in cold water and clean it. The broth in which it was cooked in a slow cooker can be used to make aspic from the tongue.

Aspic from the tongue

• beef tongue - 1 kg;
• chicken egg - 2 pcs.;
• boiled carrots - 100 g;
• canned green peas - 100 kg;
• green curly parsley - to taste;
• gelatin - 20 g;
• broth - 1 l.

Cooking method:

• First you need to prepare boiled tongue in any convenient way, cool and cut into slices or cubes - depending on how you like.
• Now pour off 150 ml of broth, cool it to room temperature. Mix with gelatin.
• After 10 minutes, add the rest of the broth and heat it over low heat to dissolve the gelatin.
• Pour a little broth with gelatin into the molds, put them in the refrigerator for 15 minutes.
• While the gelatin hardens, you can prepare the rest of the ingredients: cut the carrots and eggs into circles.
• Take out the molds, put a slice of egg, a couple of sprigs of parsley, a few circles of carrots on a thin layer of gelatin in the center.
• Mix tongue pieces with green peas put them on top. Pour the remaining broth mixed with gelatin, put in the refrigerator until completely cooled.

Before serving, you will only need to remove the aspic from the tongue from the molds. This will be very easy to do if you lower the molds for a few seconds in warm water.

How to cook stuffed tongue

• beef tongue - 1 kg;
• pickled cucumbers - 100 g;
• carrots - 100 g;
• garlic - 4 cloves;
• onions - 100 g;
• salt, bay leaf, peppercorns - to taste;
• water - how much will go.

Cooking method:

• Soak your tongue in cool water for an hour, wash it and scrub it.
• Make a deep incision in the tongue.
• Peel the carrots, cut lengthwise into thin sticks.
• Cut pickled cucumbers into strips.
• Cut garlic cloves lengthwise into 4 pieces.
• Insert carrots, garlic and cucumber strips into a longitudinal slit in the tongue. Connect both parts of the tongue and tie it with a thread.
• Boil water, put your tongue in it and boil it for 2 hours.
• Add the peeled onion, without cutting, salt and spices to the broth.
• Boil the tongue for another half hour.
• Soak your tongue in cold water. After 15 minutes, take it out, remove the threads, peel off the skin.
• Cool the tongue and cut into thin slices.

This cut looks very good on the festive table. Its taste will not disappoint you either.

How to cook salted tongue

• beef tongue - 1 kg;
• salt - 0.2 kg;
• spices - to taste.

Cooking method:

• Wash your tongue by soaking it in cool water first. Dry with napkins.
• Mix salt with spices. Put it in a bag.
• Put your tongue in the salt bag. Seal and shake to evenly distribute the salt.
• Put the tongue in a cool place for a day.
• Take it out, shake off the salt. Put in boiling water and boil for two hours. Half an hour before readiness, add spices to taste to the broth.

How to bake a tongue in the oven

• beef tongue - 1 kg;
• sour cream - 50 ml;
• mustard sauce - 50 ml;
• carrots - 100 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

• Boil the tongue in a saucepan or slow cooker, cut into large slices.
• Grind the carrots on a grater, finely chop the onion. Stir.
• Cover the tongue slices with the mixture on both sides, leave for half an hour in a cool place.
• Mix sour cream with mustard.
• Place each slice of tongue on a piece of foil. Smudge creamy mustard sauce. Fasten the ends of the foil on top.
• Place on a baking sheet and bake in a preheated oven at 180 degrees for 20 minutes.

The tongue prepared in this way should be served with a side dish, having previously removed it from the foil. It pairs very well with mashed potatoes.

How to fry the tongue in breadcrumbs

• beef tongue - 1.2 kg;
• chicken egg - 4 pcs.;
• wheat flour - 160 g;
• breadcrumbs -160 g;
• vegetable oil - how much will go;
• salt - to taste.

Cooking method:

• Boil the tongue, cut it into slices about half a centimeter thick or a little more.
• Sift the flour, mix it with salt and spices to taste.
• Whisk the eggs in a separate bowl.
• Pour crackers into the third container.
• Heat oil in a frying pan.
• Roll each slice first in flour, then in egg, and finally in breadcrumbs. Fry on both sides over medium heat until a delicious crust forms.

The tongue prepared according to this recipe is best served hot, with a side dish of baked vegetables.

How to cook pickled tongue

• beef tongue - 1 kg;
• bell pepper - 0.45 kg;
• garlic - 4 cloves;
• soy sauce- 50 ml;
• olive oil - 50 ml;
• apple cider vinegar (6 percent) - 50 ml;
• fresh dill - 50 g.

Cooking method:

• Boil the tongue, cut it into strips.
• Mix the garlic passed through the press, finely chopped dill, vinegar, oil and soy sauce. Place this mixture in a tight bag.
• Put your tongue in the bag. Tie up and shake well.
• Send for a day in the refrigerator.
• Cut the pepper in half lengthwise, remove the seeds, bake it in the oven (20 minutes), remove the film and cut into strips.
• Mix marinated tongue with bell pepper.

The result will be savory snack who is not ashamed to treat friends.

How to make tongue salad

• boiled beef tongue - 0.4 kg;
• pickles - 0.2 kg;
• white mushrooms or champignons (fresh) - 0.2 kg;
• sour cream - 150 g;
• white dry wine- 20 ml;
• mustard (sauce) - 10 g;
• black ground pepper- a pinch;
• vegetable oil - how much will it take.

Cooking method:

• Boil the meat offal, cut it into small cubes.
• Cut the cucumbers into small cubes.
• Grind the washed and dried mushrooms with a knife, fry them in oil until the liquid released from the mushrooms evaporates from the pan.
• Mix tongue with cucumbers and mushrooms.
• In a separate bowl, whisk together the sour cream, mustard, wine and pepper. Dress the salad with the resulting mixture.

An exquisite appetizer prepared according to this recipe is unlikely to leave anyone indifferent.

Now that you know how to cook beef tongue deliciously, it will be a frequent guest on your table.